Here foloweth servynge of flesshe.

The server must serve & from the borde convey all maner of potages metes and sauces & every
daye comon with the coke and understonde & wyte how many dysshes shall be and speke
with the panter and offycers of the spycery for fruytes that shall be
eten fastynge. Than goo to the borde of servynge and se ye have offycers
redy to convey and servauntes for to bere your dysshes. Also yf marshall
savyers and servantes of armes be there than serve forth your sovrayne
withouten blame.

Here endeth the servynge of flesshe. And begynneth the
kervynge of flessshe

The kerver must knowe the dervynge and the fayre handlynge of
a knyfe and how ye shall feche all maner of fowle, your knyfe
must be sayre and
your hands must be clene & sasse not two fingers & a thombe upon
your knyfe. In the myddes of your honde
set the hafte sure vnlassynge & mynsynge with two fyngers & a
thombe kervynge of brede layenge &
boydying of crommes with two fyngers and a thombe,
loke ye have the cure, set never on fysshe, flesshe, beest ne
fowle more than twoe fyngers and thombe, than take your lofe
in your left honde & holde your knyge surely inbrawe not the
table clothe, but wype upon
youre napkyn, than take the trenchoure lofe in youre lefte
honde and with the edge of your table knyfe take
by tyour trenchours as nye the poynt as ye may, than lay
foure trenchoures to your soverayne one by as other
and laye theron other soure trenchoures or elles twayne than
take a lofe in your left hone & pare the lofe roude about
than cut the over cruste to your soverayne and cut the nether
druste & voyde the parenge & touche the lofe no more after
it is so served than
clense the table that the server may serve your soverayne.
Also ye muste knowe the fumosytees of fysshe flesshe and
floules & all maner of sauces accordynge to
theyr appetytes, these ben the fumosytees salte soure
resty fatte fryed senerves skynnes hony croupes yonge
feders heedes pynyons bones all maner of legges of beestes
& fowels the better syde for these ben fumosytees laye them
never to your soverayne.

Servyce

Take your knyfe in your honde and cut brawne in
the dysshe as it lyeth & laye it on your soveraynes trenchour
& se there be mustarde. Venyson with fourmenty
is good for your soverayne touche not the venyson
with your honde but with your knyfe cut it.??????
with the edge of your knyfe and cut it out in to the
fourmenty, doo in the same wyse with person & bacon,
befe chyne and motton, pare the befe cut the motton &
laye it to your soverayne, beware of fomylytees, salte
senewe fatte resty & rawe. In syrupe fesande partryche
stokdove & chekyns, in the left honde take them by the
pynyon & with the foreparte of your knyfe syfte up
your wynges, than mynce it in to the syrupe, beware
of skynne rawe & senewe. Goos tele malarde & swanne
reyse the legges than the wynges, laye the body in the
myddes or in an other plater, thewynges in the myddes
& the legges after, lay the brawne bytwene the legges
& the wynges in the plater. Capon or henne of grece
syfte the legges than the wynges & caste on wyne or
ale than mynce the wynge & gyve your soverayne.
Fesande partryche plover & lap winge reyse the wynges &
after the legges. Woodcocke bytture egryt snyte curlewe
& heronserve unlace theym breke of the pynyons
necke & becke, than reyse the legges & let the fetebe on
styll than the wynges. A crane syse the wynges fyrst
& beware of the trumpe of his brest. Pecocke storke bustarde
& shouyllarde nlace them as a crane & lette the
fete be on styl. Quayle sparow larke mertynet pygyon
swalowe & thrusshe the legges fyrste than the wynges
Fawne kydde and lambe laye the kydney to your soverayne
than lyfte up the sholder & gyve your soverayne
a rybbe. Venyson roste cut it in the dysshe & laye it to
your soverayne. & cony lay him on the backe cut away
the ventes bytwene the hynder legges breke the canell
bone than reyse the sydes than laye & cony in the wombe
on eche syde the chyne the two sydes departed from
the chyne tha laye the bulke chyne & sydes in the dysshe
So ye must mynce foure lesses to one morcets of mete
that your soverayne may take it in the sauce. All bake
metes that ben hote open them above the coffyn & all
that ben colde open them in they mydwaye. Custarde
cheke them inche square that yoru soverayne ma ete
thereof. Doucettes pare away the sydes & bottome
beware of fumosytees. Fruyter vaunte fruyters ben good
hote: and all colde fruyters touche not. Tansey is good
hote wortes or gruell of befe or of motton is good. Gelly
mortrus creme of almondes blauche manget Jussel
and charlet cabage and nombles of dere ben good &
all other potage and serves beware of.

Here endeth the cervynge of flesshe. And beginneth
sauces for all maner of fowles.